ELENA. MONTANA. 
■ t. 
VEGETABLE SEEDS— (Continued) . 87 
CHERVIL 
CHERVIL— (Cm-led.) Pkt. 5c: Oz. 15c; %-Lb. .^5r 
An aromatic herb. The young leaves are used in 
soups and salads. 
CHIVES 
CHIVES Pkt. lOr 
A vegetable of the onion tribe, quite hardy every- 
where. The leaves are slender and appear very early 
in the spring, and may be shorn several times durins 
the season. They are propagated by divisions of the 
root or sowing of seed. The chives are equal to the 
onion for flavoring soups and salads. 
CRESS 
-Pkt. 5c; Oz. 
CRESS, OR PEPPER GRASS— Pkt. 5c; Oz. 10c; Vi-Lb. 20c; 
Lb 70c 
This small salad is much used wilh Ictlucp. to the 
flavor of which its warm, pungent tasle makes an 
agreeable addition. 
CRESS— (Water.) Pkt. 5c; Oz. 40c 
Hardy perennial aquatic plant; sow seed along water's 
edge, preferably near running springs. 
EGG PLANT 
EGG PLANT— (Improved New York.) Pkt. 5c; Oz. 40e 
This selection is vastly superior to the old type. The 
habit of the plant is low and branching, and is quite 
free from spines. 
ENDIVE 
ENDIVE— (White Ciirled.) Pkt. 5c; Oz 20c; ^4-Lb. 60c; 
Lb $2.00 
Leaves pale green; should be used when young. 
ENDIVE— (Green Curled.) Pkt. 5c; Oz. 20c; Vi-Lh. 60c; 
Lb $2.00 
For fall and winter use; also largely used for garnish- 
ing; crisp and curly; easily blanched. 
GARLIC 
GARLIC— Lb. (Postpaid) 3Qc; By Express or Freight 
Lb. 25c; 10 Lbs $1.80 
The gai lic is the most pungent of all the onion family. 
The root or bulh is composed of many small bulbs 
called "cloves," which are planted in the spring six to ' 
eight inches apart, and in .August the tops will die; 
when the bulbs are ready to gather; they do best in 
light rich soil. 
HERBS 
JIERBS— (Sweet, Pot and Medicinal.) The seeds should be 
sown in spring, in shallow drills, 12 inches apart, and 
Ihe young plants thinned out or transplanted to about 
'i incbc=. They should be harvested on a dry day, just 
before Ihe blossoms develop, dried quickly and bottled, 
or closely packed in dry boxes, with the air entirely 
excluded. 
Anise — Used for flavoring. Pkt 5c; Oz. 20c 
Palm— Pkt 5c: Oz. 25c 
Basil— Pkt 5c; Oz. 15e 
Boraoe— Pkt 5c; Oz. 20c 
Caraway — The seeds of this herb are used 
for flavorinsr. Pkt , 5e: Oz. 10c 
Coriander — Pi ( ds used for flavoring. Pkt. ...5c; Oz. 25c 
Catnip Seed— Pkt 5c: Oz, 50e 
Chervil — For soups and salads. Pkt 5c; Oz. 15c 
Dill— Pkt .5c; Oz, 15c 
Fennel — Boil and use in fish sauce. Pkt 5e: Oz. 25c 
Hyssop^ Pkt 5c: Oz. 25c 
Horehound— Pkt 5c: Oz, 25c 
Lavender — Leaves very fragrant. Pkt 5c: Oz. 15c 
Rue— Pkt 5c; Oz, 40c 
Rosemarv — Verv aromatic leaves. Pkt 5c: Oz. 25c 
Saffron— Pkt 5e; Oz. 15c 
Sage — A highly aromatic herb; most use-- 
ful of all, Pkt 5c: Oz, 15c 
Sweet Marjoram — Used as a seasoning. 
Pkt 5c; Oz. 1.5c 
Sorrel — (Larsre Leaved French.) The va- 
riety having the largest leaves and 
therefore the most desirable, Pkt 5c: Oz, 25e 
Slimmer Savory — Used as a culinary herb. .5c: Oz,25c 
Thyme — Used for seasoning, Pkt 5e; Oz. 25e 
Wormwood — Used and grown for poul- 
try. Pkt : 5e; Oz. 25e 
Egg Plant 
Endive (Green Curled.) 
Kale (Dwarf German.) 
